Ube Ice Cream (Purple Yam Ice Cream)

Let me start of by saying, Ube is everything. It’s on the same level as Matcha for me. I love Ube in my desserts and my drinks. For this Ube Ice Cream recipe, there is no ice cream machine necessary. To make this creamy tasty dessert, all you need is a hand mixer.

What Is Ube?

The Ube, pronounced OO-BEY, is a purple yam originally from the Philippines. It’s a bright purple sweet potato with an even sweeter, more mellow taste with a slightly nutty. The taste is similar to a vanilla taste. It’s popularly used in desserts in Filipino cuisine, often boiled and then mashed with condensed milk.

Fresh purple yam, can be difficult to find here in the United States, but luckily for ice cream, you can use Ube in its powdered form, as in my recipe or use Ube extract.

Powdered Purple Yam

WHAT IS UBE HALAYA?

Ube Halaya is also known as Ube Jam, is a cooked dish made from boiled mashed purple yam, milk (usually sweetened condensed milk), butter, and a good amount of sugar.

I followed the recipe on the back of the package Purple Yam package and added some tweaks to the recipe. Just to let you know in advance, it takes 20 minutes to cook and to thicken. So patience is key.

I combined all the ingredients (except butter and vanilla extract) in a heavy bottom sauce pot. Then I whisked and combine until smooth. After, I set over low-medium heat. On a counter top, I whisk the butter and vanilla until well combined.

Then, I transfer the hot Ube Halaya to a heat-safe container and allow to chill in the fridge.  

What You Need To Make Ube Ice Cream

Again, you don’t need any machines to make this ice cream. You can use an electric hand mixer.

You do need a few tools, however.

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Freezer-Safe Container
  • A lot of napkins because it does it messy.

NO CHURN ICE CREAM INGREDIENTS:

  • Heavy cream
  • Evaporated milk
  • Sweetened condensed milk
  • Ube halaya

WHY THIS NO CHURN METHOD WORKS?

The reason why the “no churn” method works is because the air from the whipped heavy cream gives the ice cream volume and texture.

Plus the the amount of sugar in the condensed milk makes the ice cream delicious and creamy. In addtion, the sugar stops the ice cream from freezing into a solid block.

INGREDIENTS

Ube Halaya:

  • 1 packet  powdered purple yam
  • 1/2 cup  granulated sugar 
  • 3/4 cup  evaporated milk 
  • 1/2 cup sweetened condensed milk 
  • 1/2 cup  water 
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon ube extract

INSTRUCTIONS

Ube Halaya:

  1. In a medium heavy bottom sauce pot, whisk together Ube powder, sugar, evaporated milk, sweetened condensed milk, and water until smooth and combined 
  2. Set on low-medium heat. Cook for 15 minutes while stirring frequently to ensure mixture does not burn along the sides. Whisk until mixture has thickened to a paste-like consistency.
  3. Remove from heat. Stir in butter, vanilla, and ube extract. Transfer to a heat safe container. Allow to cool before covering. Let chill in the fridge for at least 4 hours, or overnight.

Yield: about 1 quart

Ube Ice Cream:

  • 2/3 cup  ube halaya
  • 3/4 cup  evaporated milk 
  • 1/2 cup  sweetened condensed milk 
  • 2 cups  heavy cream, very cold
  • 1 teaspoon ube extract

Ube Ice Cream:

  1. In a medium bowl, whisk together Ube Halaya, evaporated milk, and sweetened condensed milk until smooth. Then set aside.
  2. In a large bowl, whip chilled heavy cream to soft peaks. Add Ube extract and liquid mixture.
  3. Continue to whip to firm or stiff peaks.
  4. Transfer mixture to a freezer safe container. Spread into an even layer. Cover. Freeze for at least 6 hours, overnight is ideal.
  5. Allow ice cream to sit at room temperature for 5 minutes before scooping and serving.

All Simple Ingredients

You can find the 4.06 oz Powered Purple Yam + Extract at your local Asian Market or Online. All other ingredients can be found at your local grocery store or Dollar Store.

Storage:

  • Ice cream last up to two weeks in the freezer.
  • Store leftover ube halaya in the fridge in an airtight container for up to a week.
  • Spread it on bagels, toast, waffles, biscuits, or bread or mix it into smoothies. 

Enjoy! If you make it, tag me on Instagram @eatwhateveryouwant

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